Welcome to the world of baking, where every ingredient counts and every recipe is a new adventure. Today, we’re on a mission to create a delicious dessert that will satisfy your sweet tooth and impress your guests. But there’s a catch – we’re going to follow the red velvet cake recipe without buttermilk. Don’t worry, we won’t compromise on the taste or texture of cake recipes, and you won’t even miss the buttermilk. So, roll up your sleeves, and let’s get started on this baking journey!

Looking for a simple-to-follow recipe? Try this one for a perfect meal:
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Red Velvet Cake Recipe Without Buttermilk: A Step-by-Step Guide to Baking a Delicious Cake

First, preheat your oven to 350°F and grease and flour two 9-inch cake pans. Then, in one mixing bowl, whisk together 2 cups of all-purpose flour, 2 cups of granulated sugar, 1/4 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of salt until thoroughly combined.

In another mixing bowl, beat 3 large eggs, 1 cup of vegetable oil, 1 tablespoon of white vinegar, 2 teaspoons of vanilla extract, and 1 tablespoon of red food coloring (or more, to achieve your desired color) until well blended. Gradually stir the dry ingredients into the wet mixture until the batter is smooth and thoroughly combined.

red velvet cake recipe without buttermilk

Next, divide the batter evenly between the two prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once done, remove the cakes from the oven and let them cool in the pans for 10 minutes before removing them from the pans and transferring them to a wire rack to cool completely.

Finally, it’s time to add the frosting! While cream cheese frosting is a classic choice for red velvet cake, you can also try buttercream frosting, whipped cream, or any other frosting you prefer. Just make sure that the cakes are completely cool before frosting them to avoid melting the frosting.

Variations on a Classic: Creative Twists on Red Velvet Cake Recipes Without Buttermilk

If you’re in search of another simple-to-follow recipe, give this one a try for a flawless meal:
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Firstly, you can use alternative flours such as almond flour, oat flour, or coconut flour for a gluten-free version. These flours can add a nutty, wholesome flavor to the cake. For a vegan version, you can use a combination of all-purpose flour and cornstarch.

Instead of buttermilk, you can substitute other liquids such as whole milk, sour cream, or yogurt to create a tangy flavor. For a dairy-free version, use a plant-based milk like soy or almond milk. Alternatively, you can use fruit puree like applesauce, mashed bananas, or pumpkin puree to add moisture and sweetness to the cake.

red velvet cake recipe without buttermilk

Next, you can experiment with different types of sugars, such as honey, maple syrup, or coconut sugar to add a unique flavor to the cake. Brown sugar or muscovado sugar can add a rich, molasses-like flavor, while white sugar can provide a light and fluffy texture.

Finally, you can use different oils like vegetable oil, coconut oil, or avocado oil to create a moist and tender crumb. For a richer flavor, you can use melted butter or ghee. You can also add different flavorings like vanilla extract, cinnamon, or cocoa powder to enhance the taste.

Ingredient Substitutions: How to Make Red Velvet Cake Without Buttermilk and Still Get Great Results

One substitution for buttermilk is sour cream. Not only does it add moisture to the cake, but it also imparts a subtle tang that complements the cocoa powder and vanilla flavors in the cake. Yogurt is another great option that adds tanginess and creaminess to the batter. Plain, unsweetened yogurt works best, but if you only have sweetened yogurt on hand, simply reduce the amount of sugar in the recipe.

If you don’t have sour cream or yogurt on hand, milk can be used as a substitute for buttermilk. To do this, simply add a tablespoon of vinegar or lemon juice to a cup of milk and let it sit for a few minutes until it curdles. This creates a similar acidic environment to that of buttermilk and helps the cake rise properly.

Another substitution for buttermilk is vinegar. Similar to the milk substitution, you can add a tablespoon of vinegar to a cup of milk and let it sit for a few minutes. This creates a tangy, acidic mixture that works well in red velvet cake recipes.


Whether you’re a fan of classic cream cheese frosting or want to try something new, this red velvet cake recipe without buttermilk is a great starting point. With a little creativity and experimentation, you can customize this recipe to your taste preferences and dietary needs. And if you’re ever in the mood for a professionally baked red velvet cake, be sure to check out Peggy Ann Bakery, known for their delectable cakes and treats.

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